Finely crush the peppercorns and
coriander seeds together using a pestle
and mortar. Grate the zest from half an
orange and mix into the pepper mixture
with half the chopped chilli. Lightly slash
the skin of the mackerel and press the
zesty, peppery mixture onto the fish.
Heat the grill.
For the salad, segment the oranges.
First slice the top and bottom off each
orange, then cut away the peel and any
white pith using a small, sharp knife.
Holding each orange over a bowl to catch
all the juice, cut down either side of each
segment to release it, then squeeze the
shells to release any extra juice. Measure
4 tbsp of this juice into a small bowl and mix with the mustard, honey and
Grill the mackerel, skin-side up, for
4 mins or until crisp and cooked through.
Meanwhile, divide the salad leaves
between 4 plates and scatter with the
orange segments and sliced shallot.
Drizzle with the chilli orange dressing
and top with the grilled mackerel.